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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Low Cholesterol Lasagna with Turkey Sausage, Eggplant & Mushroom
Low Cholesterol Lasagna with Turkey Sausage, Eggplant & Mushroom
Prep Time: two and a half hours
Serves: 6-8
Directions:
For the cooking tray you need a casserole pan 2 inches deep by 4 inches wide.
In a Rondeaux place the extra virgin olive oil and sweat the onions and garlic until soft. Add the two types of sausage and diced peppers. And cook for about 10 minutes on medium heat. Add the tomatoes and cook for 1/2 an hour. In the pan lay 3 sheets of pasta. Hit it with a layer of tomato sauce (1 each). Couple drops of Ricotta and some mozzarella. Repeat 3 times and top it with some extra sauce and cheese. Bake at 300 for 1 1/2 hours.
Ingredients:
1 pint of low fat Ricotta
1 pkg of low fat shredded mozzarella
12 sheets of cooked lasagna
2 pc squash yellow sliced thin and roasted
2 pc zucchini sliced thin and roasted
2 pc Japanese eggplant sliced thin and roasted
2 pc red bell pepper diced
2 pc green bell pepper diced
2 pc yellow pepper diced
1 lb chicken Italian sausage
1 lb turkey Italian sausage
2 cans Reg’s canned tomato
2 spanish onions (small dice)
12 cloves garlic sliced paper thin
3 tablespoons of extra virgin olive oil
Comments
Romina wrote:
The recipe has to be missing something... What had happened with the zucchini, eggplants and the squash?
posted on July 4, 2007 at 4:32 PM
Amelia wrote:
It is also missing the mushrooms! I just roasted the veggies at 400 for 20 minuntes, and then layered them on top of the noodles for two layers of the lasagna.
posted on July 21, 2007 at 4:28 PM
Jason B wrote:
Yeah I made this for my g/f the other night. Prep time took about 2 1/2 hours. I love this website. I got a ton of good ideas from all the chefs on here. Thanks to all the chefs from all 3 seasonsfor sharing your recipies with all of us.
posted on July 26, 2007 at 2:38 PM